Nan’s Yorkshire Puddings
A staple of British cuisine, Yorkshire pudding is loved for its simple warmth and timeless appeal. This recipe walks you through the key methods that guarantee puddings with unbeatable crispness and deep, savory flavor.
Ingredients
Method
Preparation
- In a mixing bowl, whisk the flour, salt and eggs until the mixture is mostly smooth. Slowly pour in the milk, whisking as you go, until the batter is completely silky with no lumps. Cover the bowl and refrigerate it for at least two hours, though an overnight rest will give you the best flavor. The longer the batter sits, the deeper and richer the taste becomes. (*See blog post for notes on using cold versus room‑temperature batter so you can choose the result you prefer.)
Cooking
- Preheat the oven to 450°F. Set a traditional Yorkshire pudding tin in front of you (*see blog post for guidance on choosing the right tin). Add a teaspoon or two of beef tallow to each section, then place the tin in the oven for 6–7 minutes until the fat is blazing hot. Carefully pour the batter into each section — it should sizzle the moment it hits the tin — filling them between halfway and three‑quarters full. (If you’re making two large puddings in 8‑inch cast‑iron pans, fill each pan just under halfway. They’ll need a little extra baking time compared to individual puddings.) Bake for 15–20 minutes, or until the puddings are deeply golden and crisp.
Notes
This recipe makes enough batter for 12 traditional Yorkshire pudding tins, a standard muffin tin, or two 8‑inch cast‑iron pans for large puddings.
If you have any of these left over the next day, pop them in the microwave for 45 seconds, pull them out and add a dab of butter on top and cover with maple syrup. They make an awesome breakfast too.
I made this for a potluck and it disappeared in minutes. People were literally asking me for the recipe. That’s how good it is.